Presence of mycotoxins in animal milk: A review

Flores-Flores, Myra Evelyn; Lizarraga, Elena; Ceráin, Adela López de; González-Peñas, Elena

doi:10.1016/j.foodcont.2015.01.020

Cited by 226 publications

(152 citation statements)

References 124 publications

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“…Some investigations have been conducted to assess the carry-over of Fusarium mycotoxins into edible tissues, eggs and milk (Flores-Flores et al, 2015). Published data show a limited deposition of these mycotoxins in meat and other edible tissues, and a low transmission rate into milk and eggs.…”

Section: Resultsmentioning

confidence: 99%

Presence of Fusarium mycotoxins in feedstuffs and cow milk sampled from Croatian farms during 2015

et al. 2017

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Mycotoxins may contaminate food of animal origin due to the carry-over effect and represent a potential risk to human health. The problem of Fusarium mycotoxin contamination becomes an issue especially during rainy years characterised by substantial temperature changes. The aim of this study was to investigate into the level of Fusarium mycotoxins zearalenone (ZEN), deoxynivalenol (DON) and fumonisins (FUM) in maize silage (n=21), concentrated dairy cattle feeds (n=56) and cow milk samples (n=105), taken during 2015 from households located in four Croatian regions. The presence of mycotoxins was determined using validated ELISA methods. A high level of feedstuffs' contamination was evidenced, especially with ZEN, with values higher than recommended observed in 9.5 % of maize silage samples. Fourteen point three percent (14.3 %) of milk samples were DON positive, with the toxin concentrations ranging from 5.4 to 67.3 µg/L. ZEN was determined in 94.3 % of milk samples, ranging from 0.3 to 88.6 µg/L. FUM were not detected in any of the analysed milk samples. Given the tolerable daily intakes (TDIs) defined for these mycotoxins, human health risks arising from the consumption of cow milk can generally be considered low, even in times characterised by weather conditions that facilitate the production of Fusarium mycotoxins in cereals subsequently used as dairy cattle feed. The exception represents particular milk samples in which high ZEN concentrations were found.

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Section: Resultsmentioning

confidence: 99%

Presence of Fusarium mycotoxins in feedstuffs and cow milk sampled from Croatian farms during 2015

et al. 2017

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“…Conforme a temperatura de crescimento, os microrganismos contaminantes são separados em três grupos principais: as mesófilas, que se multiplicam rapidamente na faixa de temperatura de 20 °C a 40 °C, as termófilas entre 44°C e 55°C, e as psicrófilas entre 0º C e 15º C. Além dessa categoria, existe as bactérias psicrotróficas que são capazes de se proliferar em temperatura muito baixas (≤ 7º C), e as termodúricas, que resistem ao processo térmico de pasteurização. Essas classificações são de suma importância para compreendermos as causas e as adequadas correções para os problemas enfrentados referentes a qualidade do leite (Flores-Flores et al, 2015).…”

Section: Temperatura De Armazenamentounclassified

“…Há estudos que comprovam que o leite, quando armazenado sob temperatura de no máximo 7 o C, poderá conter o dobro da CBT, entre o terceiro e quarto dia após a coleta. Isto indica que a refrigeração do leite cru, até o estabelecimento processador, prevista na legislação de no máximo 7ºC, pode não ser suficiente para a manutenção da qualidade da matéria prima (Flores-Flores et al, 2015).…”

Section: Temperatura De Armazenamentounclassified

Fatores que alteram a produção e a qualidade do leite: Revisão

Leira¹,

Botelho²,

Santos³

et al. 2018

Pubvet

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RESUMO.Os principais fatores que afetam as características físico-químicas e microbiológicas do leite in natura estão relacionados aos cuidados zootécnicos e a obtenção e armazenagem adequadas do produto em propriedades rurais. Neste trabalho, abordam-se os principais aspectos que interferem na composição do leite, especialmente aqueles associados à alimentação das fêmeas em lactação. Os critérios de higiene e manejo dos animais durante a ordenha são enfocados, à luz da relação que apresentam, com a prevenção de mastites e a qualidade do leite. Destaca-se a importância do resfriamento do produto recém-ordenhado, bem como a necessidade de modernização do atual sistema de transporte do leite, desde o produtor até as usinas de beneficiamento, como instrumentos fundamentais para garantir a qualidade do leite de consumo e dos produtos lácteos. Palavras chave: Produção leiteira, lactação, manejoFactors affecting milk production and quality: Review ABSTRACT. The main factors that affect the physical-chemical and microbiological characteristics of fresh milk are related to zootechnical care and the adequate production and storage of the product in rural properties. It article approach the main aspects that interfere in milk composition, especially those associated to the feeding of lactating females. The criteria of hygiene and management of the animals during the milking are focused, in the light of the relation that they present, with the prevention of mastites and the quality of the milk. The importance of the cooling of the freshly milked product is emphasized, as well as the need to modernize the current milk transportation system, from the producer to the processing plants, as fundamental instruments to guarantee the quality of the milk of consumption and the products dairy products. Keywords: Dairy production, lactation, managementFactores que alteran la producción y la calidad de la leche: Revisión RESUMEN. Los principales factores que afectan las características fisicoquímicas y microbiológicas de la leche in natura están relacionados con los cuidados zootécnicos y la obtención y almacenamiento adecuados del producto en propiedades rurales. Esta revisión trata sobre los principales aspectos que interfieren en la composición de la leche, especialmente aquellos asociados a la alimentación de las hembras en lactación. Los criterios de higiene y manejo de los animales durante el ordeño se enfocan, a la luz de la relación que presentan, con la prevención de mastitis y la calidad de la leche. Se destaca la

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“…The European Commission has recommended a Provisional Tolerable Weekly Intake (PTWI) of 120 ng per kg for OTA. 36 Thus, the MSPE was carried out to evaluate the method for extraction of ochratoxin A from milk, because this method is simpler and requires less time. 37 Recovery percentages were evaluated by spiking the milk with different amounts of OTA, when the solvents of the previous step were used.…”

Section: Analysis Of Real Samplementioning

confidence: 99%

A Simple and Fast Method for Magnetic Solid Phase Extraction of Ochratoxin A

Sargazi¹,

Aliabadi²,

Rahdari³

et al. 2016

J. Braz. Chem. Soc.

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We report on the synthesis of dopamine loaded magnetic nanoparticles (MNPs) for new, simple, fast and repeatable extraction of ochratoxin A from different solvents and milk without utilizing immunoaffinity columns and even high-tech devices. To this end, Fe 3 O 4 nanoparticles (NPs) were synthesized using thermal decomposition reaction and dopamine (DPA) was then conjugated with Fe 3 O 4 nanoparticles (NPs) to form Fe 3 O 4 -DPA NPs. Dynamic light scattering, field emission scanning electron microscopy and transmission electron microscopy revealed an average size of about 15 nm for Fe 3 O 4 -DPA NPs. Moreover, zeta potential measurement and vibrating sample magnetometer confirmed positively charged (16.8 mV) and superparamagnetic behavior of MNPs, which are effective factors for a good adsorbent in the extraction. Various solvents and different effective parameters were measured until acetonitrile:methanol was selected as the best extraction solvent. In addition, based on the pH-partition theory, with changes in pH, we were able to increase and enhance the extraction rate to 94%. Moreover, the ability of Fe 3 O 4 -DPA NPs in solid phase extraction of ochratoxin A from spiked milk was evaluated. The recovery rate for extraction of OTA from milk was 68%.

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Presence of mycotoxins in animal milk: A review

Cited by 226 publications

References 124 publications

Presence of Fusarium mycotoxins in feedstuffs and cow milk sampled from Croatian farms during 2015

Presence of Fusarium mycotoxins in feedstuffs and cow milk sampled from Croatian farms during 2015

Fatores que alteram a produção e a qualidade do leite: Revisão

A Simple and Fast Method for Magnetic Solid Phase Extraction of Ochratoxin A

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